Butterscotch Apple Cake Donuts Recipes

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BUTTERSCOTCH APPLE CAKE



Butterscotch Apple Cake image

"My family often requests this easy old-fashioned cake for get-togethers-especially in the fall," writes Beth Struble from Bryan, Ohio.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 15 servings.

Number Of Ingredients 12

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 medium tart apples, peeled and chopped (4 cups)
1 cup chopped pecans
1 package (11 ounces) butterscotch chips

Steps:

  • In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon; gradually beat into sugar mixture until blended. Stir in apples and pecans., Pour into a lightly greased 13x9-in. baking dish. Sprinkle with chips. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 10-15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 513 calories, Fat 27g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 335mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.

APPLE CIDER DOUGHNUT CAKE



Apple Cider Doughnut Cake image

Warm spices with a true apple flavor. This cake is so moist and luscious. The shredded apple adds a little bit of texture, and isn't too piece-y or crunchy. The reduced apple cider packs a concentrated apple flavor, and the apple butter adds warm, apple-y sweetness. The butter and cinnamon-sugar finish really gives this that "cider doughnut" feel.

Provided by Marianne Williams

Categories     Apple Bundt Cake

Time 2h50m

Yield 10

Number Of Ingredients 18

1 ½ cups apple cider
1 tablespoon vegetable shortening, or as needed
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
3 ½ teaspoons ground cinnamon, divided
3 large eggs
1 cup firmly packed light brown sugar
1 cup canola oil
½ cup whole buttermilk
¼ cup apple butter
2 teaspoons vanilla extract
1 cup white sugar, divided
1 medium Honeycrisp apple, peeled and grated
¼ cup unsalted butter, melted

Steps:

  • Pour apple cider into a medium saucepan and bring to a boil over high heat. Cook, without stirring, until reduced to about 1/2 cup, 12 to 15 minutes. Remove from heat and set aside.
  • While cider reduces, preheat the oven to 350 degrees F (175 degrees C). Generously rub shortening all over the inside of a 12-cup Bundt pan. Sprinkle some flour all over inside of pan over shortening and tap around to completely cover in flour. Tap out excess flour and set pan aside.
  • Whisk together flour, baking powder, baking soda, salt, nutmeg, cloves, and 2 teaspoons of the cinnamon in a medium bowl.
  • Whisk together eggs, brown sugar, oil, buttermilk, apple butter, vanilla, 2/3 cup of the granulated sugar, and reduced apple cider in a large bowl. Add half of flour mixture to egg mixture and stir to combine. Add remaining half of flour mixture and grated apple and stir until just incorporated, but some lumps still remain, and making sure apples are evenly incorporated (you may need to use a fork to separate apple pieces). Pour into the prepared pan.
  • Bake in the preheated oven until golden brown and a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. Cool cake in the pan on a wire rack for 15 minutes. Remove cake from pan to a wire rack to cool completely, about 1 hour.
  • Stir together remaining 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small bowl. Brush melted butter evenly over outside and center ring of cake. Sprinkle top and sides of cake with cinnamon-sugar. Serve.

Nutrition Facts : Calories 618.5 calories, Carbohydrate 81.9 g, Cholesterol 68.5 mg, Fat 30.3 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 5.5 g, Sodium 462.4 mg

BUTTERSCOTCH-APPLE BUNDT CAKE



Butterscotch-Apple Bundt Cake image

This Bundt cake is autumn comfort food at its finest! A showcase dessert with its lovely, amber color. Firm, tart apples work best, but you may use any leftovers lurking in the fridge that you need to use up. Dust with powdered sugar before slicing, if desired.

Provided by Baricat

Categories     Bundt Cake From a Mix

Time 1h30m

Yield 14

Number Of Ingredients 10

2 cups peeled, chopped apples
1 ½ teaspoons ground cinnamon
½ cup brown sugar
½ teaspoon ground nutmeg
1 (15.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
1 cup sour cream
½ cup water
¼ cup vegetable oil
3 large eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
  • Toss apples, cinnamon, brown sugar, and nutmeg together in a bowl.
  • Combine cake mix, pudding mix, sour cream, water, vegetable oil, and eggs in a large mixing bowl. Mix on low speed with an electric mixer until completely blended, 1 to 2 minutes. Pour 2/3 of the batter into the prepared pan.
  • Drain and discard any accumulated juices from the apple mixture. Scatter apples over the batter in the pan, then pour remaining batter over top. Smooth with a spatula to cover apples completely.
  • Bake in the preheated oven until top is dry and springs back when touched firmly, 55 to 60 minutes.
  • Remove from the oven and cool on a wire rack for 15 to 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before serving.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 41.5 g, Cholesterol 47.7 mg, Fat 12 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 335.2 mg

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